directions

Make a pocket in each slice of bread by cutting across the top-crust side of the bread.

In a small mixing bowl, stir together the softened cream cheese and the orange marmalade. Use a wire whisk to mix and get the lumps out of the cream cheese. The mixture should not be too soupy. Spoon about 1 tablespoon of the cheese mixture into each pocket.

In a mixing bowl, beat the eggs, milk, vanilla, cinnamon and nutmeg until combined. Dip both sides of the stuffed bread slices into the egg mixture.

Heat the butter or margarine on a hot griddle over medium heat. Cook the bread slices on the griddle until golden brown, turning once.

FOR THE ORANGE SYRUP:

In a small saucepan, combine the sugar, butter and frozen orange juice concentrate. Place over low heat until the butter has melted. Do not boil. Remove from heat and let cool for 5-10 minutes. Beat until slightly thickened. Serve warm or store covered in the refrigerator. It will keep in the refrigerator for several weeks. Makes 1 1/2 cups.